job responsibilities of front office foreman

3.1, job requirements

immediate superior: front office manager

immediate subordinate: waiter, food delivery clerk, bartender, parking attendant, cleaner, fresh juicer, cashier

Education: technical secondary school or above

Gender: male or female

Age. Female, over 1.61m

Appearance: good image

Work experience: at least one year working experience in the same position, with the Certificate of Service Industry Practitioner and Health Certificate.

3.2, job responsibilities

1, under the leadership of the front office manager, responsible for the management of the distribution area, to ensure the orderly completion of various tasks in the front office, to ensure customer satisfaction.

2. Put forward reasonable suggestions for the front office work and report to the front office manager.

3. Be responsible for drawing up the plan of low-value consumables and other service supplies required by the front office, and collecting them on time and as needed to ensure that the work is needed and there is no waste. (such as napkins, chopsticks, toothpicks, garbage bags, etc.).

4. Carefully check the goods receiving list (generally, the goods receiving list is submitted to the finance department, the warehouse and the goods receiving store, and the name, specification, quantity and date of the goods are clearly written on the list and signed for verification).

5. Organize and supervise the front office personnel to complete the cleaning, sanitation and maintenance of safety equipment and facilities.

6. Be responsible for the training of service skills to meet the standards, and create a good service atmosphere.

7. Make a targeted employee training plan and report it to the front office manager for review.

8. Handle restaurant emergencies and customer complaints and report them to the front office manager and the manager on duty.

9. Understand the ordering situation of the day, arrange the tasks on duty in detail, strengthen the pre-meal inspection, actively coordinate with the chef during the meal to ensure that the food is served on time, immediately inform the waiter of the out-of-stock dishes, and do a good job of finishing inspection after the meal.

11. Arrange employees' duty and vacation reasonably and report to the front office manager for approval.

11, communicate with the guests, collect the opinions put forward by the guests, and deal with them quickly and report to the superiors.

12. Pay attention to the bill, ensure that the guests pay the bill according to the bill, and prevent the phenomenon of "eating the bill" such as running the bill, making mistakes and missing the bill.

13. Understand the ideological trends of employees, do ideological work well, care, help and educate employees to improve cohesion and ensure the unity of restaurant employees.

14, responsible for the reasonable distribution and collection of the menu, carefully count the menu before work, and check it clearly.

15. Be responsible for the counting of table cloths.

3.3. Work procedures

Sign in for the post-attend the morning meeting-have breakfast-get the supplies needed for the day-organize the waiter's pre-meal preparation-check the pre-meal preparation-attend the pre-shift meeting-patrol the table during the meal, supervise the working status of each post-check the post-meal finishing work-collect feedback information-lunch-get off work.

2. memorize the contents, names, prices and places of origin of menus and wine lists, and learn about the production procedures, service procedures and various special services of dishes.

3. Understand the laws and regulations related to the catering industry and supervise the waiters to work according to the service standards.

4. Strong organizational and management skills.

5. Be sensitive, witty and flexible, and be good at dealing with practical problems of guests.

6. Have certain language communication skills and keep good communication with guests.

3.5. Precautions

1. Before meals:

A: Check the waiter's gfd and make corrections.

B: find out the food supply situation of the day and notify the waiters in each position.

C: do a good job in tableware hygiene, environmental hygiene, water, electricity and fire safety inspection.

2. During the meal:

A: Coordinate the work of waiters according to the passenger flow.

B: understand the consumption of customers and collect the information of customers as appropriate.

C: Take the lead in organizing and checking the in-meal service of waiters.

D: pay attention to the service of special and key customers.

3. After a meal:

A: Check the closing and cleaning of the waiter after a meal and remind the waiter to count the utensils and supplies.

B: check the safety of water, electricity, gas, doors, windows and cabinets.

C: fill in <; Foreman's work report form > And hand it over to the front office manager